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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bathory Bathtub Ale
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Old 04-18-2009, 03:12 AM   #11
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BTW Jamaica tastes quite a bit like cranberry, I drink it all the time down here. oh, and Bathory FTW

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Old 04-18-2009, 07:02 PM   #12
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Originally Posted by thataintchicken View Post
heh heh

i've had the Venom Song " Countess Bathory" stuck in my head all day.
I'm playing it now. It should come on whenever this beer is being served. I'll hook up a speaker to the tap, so when it pours, it just goes "Countesssssss Baathoraaaaayyy"
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Old 04-18-2009, 07:25 PM   #13
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Originally Posted by Freezeblade View Post
BTW Jamaica tastes quite a bit like cranberry, I drink it all the time down here. oh, and Bathory FTW
Great, that sounds good.

I want this to have a molasses sweetness to it, so it's kinda thick. I'm going to take a portion of the wort, and boil it on the side until it turns into a thick syrup, then add it back to the boil at flameout

I found this on Hungarian Beers:

Quote:
...by and large, Hungarian beers are of very good quality. There are two types, vilagos (lager) and barna (brown) which although similar in colour to an English bitter, have a much sweeter taste.
A few beers on BeerAdvocate:

BeerFly Search - Hungary - BeerAdvocate

This one sounds tasty:

Szalon Barna - Pécsi Sörfözde - BeerAdvocate
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Old 04-18-2009, 07:30 PM   #14
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Changed up the recipe a bit, to fit more to their style description. Removed the Carafa and upped the chocolate to 5 ounces. Color is kinda light, but I think it will darken a great deal with syrup. The Mt. Hood bittering should lend well to the sweetness and the EKG will bring out the chocolate notes and round out the flavor.

EDIT: I also increased the bittering hop.

I'm still not sure on the yeast, but if I'm currently leaning towards the Australian Ale yeast:

White Labs - WLP009

Quote:
Bathory Bathtub Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.44
Anticipated OG: 1.067 Plato: 16.31
Anticipated SRM: 14.5
Anticipated IBU: 43.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.057 SG 13.98 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.1 7.00 lbs. Pale Malt(2-row) America 1.036 2
14.9 2.00 lbs. Munich Malt Germany 1.037 8
14.9 2.00 lbs. Vienna Malt Germany 1.037 3
14.9 2.00 lbs. Wheat Malt America 1.038 2
2.3 0.31 lbs. Chocolate Malt America 1.029 350
0.9 0.13 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Saaz (Czech) Pellet Pellet 2.50 9.3 First WH
1.25 oz. Mt. Hood Whole 6.50 30.5 60 min.
1.00 oz. Goldings - E.K. Whole 5.20 3.9 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)


Yeast
-----

White Labs WLP009 Australian Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 13.44
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.49 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 6.08 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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Old 05-01-2009, 07:36 PM   #15
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Alright, new changes. After much discussion with a friend, we decided to drop the aromatic, vienna and munich. I'm going to boil down 2 gallons of the first runnings to a syrup, and that will create a huge malty character, so those other grains might make it overpowering.

I'm thinking twice about the hibiscus. He had some other spices that may work better with less flavor, one of them is kind of spicy and sounded pleasant. I may just skip the spices the first time, anyway.

I also changed the EKG out for Styrian Goldings...much softer, purely pleasant flavor, won't have the musty earthiness of the EKG.

Oh, and now I'm leaning more towards the edinburgh ale yeast.

So this fits within the guidelines of a bitter, but is more like an imperial irish red.

Quote:
Bathory Bathtub Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.31
Anticipated OG: 1.066 Plato: 16.04
Anticipated SRM: 13.3
Anticipated IBU: 43.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.056 SG 13.75 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.6 11.00 lbs. Pale Malt(2-row) America 1.036 2
15.0 2.00 lbs. Wheat Malt America 1.038 2
2.4 0.31 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Saaz (Czech) Pellet Pellet 2.50 9.3 First WH
1.25 oz. Mt. Hood Whole 6.50 30.7 60 min.
2.00 oz. Styrian Goldings Pellets Pellet 1.90 3.2 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)


Yeast
-----

White Labs WLP028 Edinburgh Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 13.31
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 6.07 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


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Old 05-01-2009, 08:28 PM   #16
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Aw don't skip the hibiscus! If you make a tea, boil it down a bit to concentrate it you won't even take up much room liquid wise when you add it. I don' think a straight tea from the leaves would yield much in the way of fermentables, but the flavour of the stuff is awesome. I want to brew a jamaica beer now! I'm going to get working on the recipe... I could see a cerveza style beer, but I don't like them much. Maybe a jamaica blond?

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Old 05-01-2009, 09:01 PM   #17
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Jamaica blonde might be good, but I know only from description...haven't tried jamaica yet. I think I'll make this as-is and then try to add stuff in the glass to see if I want to take it anywhere. I just don't want to kill this idea by getting it wrong the first time.

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Old 05-01-2009, 10:55 PM   #18
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OK, I accept your proposed late addition to glass prior to drinking

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Old 05-02-2009, 01:35 AM   #19
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jamaica is very tart; it's only sweet in tea form or in agua fresca because there's plenty of sugar added. if you want the overall impression of the beer to be sweet, you're going to have to make it even sweeter to counter the hibiscus tartness

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Old 05-02-2009, 02:31 AM   #20
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Quote:
Originally Posted by ericm View Post
jamaica is very tart; it's only sweet in tea form or in agua fresca because there's plenty of sugar added. if you want the overall impression of the beer to be sweet, you're going to have to make it even sweeter to counter the hibiscus tartness
This is true, but hell, the flavor of hibiscus is just so tasty and I make it very tart, I might just have to make a jamaica blonde...
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